Updated: Feb 14
Have you tried to Ferment using your TM as yet? It is easier than you might think thanks to the TM on your bench.
The most often fermented recipe for TM owners is Yoghurt. There are various recipes, of varying steps that can be made in the TM. The common theme in every recipe is that the first step is always to heat the milk to 80 or 90 degrees. This is done to kill off the natural bacteria in the milk, to allow the culture to perform its job once added. The second step is to allow the milk to cool back to room temperature (this is hugely important as all fermenting bacteria are killed if they are heated beyond 40 degrees). The third step is to then add the culture, usually in the form of a previous batch of yogurt or alternatively a freeze-dried starter culture....then from there, you can add thickener, and sweetener (for the culture to eat) and then allow it to sit for 8 - 12 hours at 37-40 degrees until it is thick and sour-ed. A brand new recipe that I found on Cookidoo was a delicious drinking yogurt that you should really try. If you aren't keen on the chocolate, then a berry coulis would be amazing as well.
The six of us make a habit of eating fermented food daily. Our breakfast has started for years with Saurerkraut alongside our bacon and eggs. We have made various flavors over the years with the base of always cabbage. I would suggest that after you have mastered yogurt, Saurerkraut is your next step. All you need to do is roughly dice your cabbage in the TM (we do 500g chunked cabbage, reverse sp 5 for 5 sec with the spatula in the MC hole to keep it down). Then add to it 5 teaspoons of salt (one tsp per 100g of cabbage). Then put the TM on 10 minutes reverse sp 4. By the end of the 10 minutes, it is frothy and the liquids have started to release from the leaves. It is then placed into a sterilised jar covered with something to let the air in but keep the dust-out, and put out of the sunlight for 5-7 days (sometimes up to 14 days). Once done, it has a salty, sour taste and is perfect on the eggs. If you want to see how it is done, check this out here.
The next level up from this is flavoured chopped ferments. I can highly recommend the Fermented Beetroot Salsa & Fermented Onions which we use on our lunches most days. These are very similar concepts to Saurerkraut with chopped vegetables and salt.
Next up you can make fermented Cheeses in your TM. I was so excited by this, as many of you know I love cheese, and so much so that I have a cheese course you can be part of here. This cheese is amazing and smooth, perfect on crackers or bread. If you have yet to try this cheese, you really need to give it a go. The added bonus of cheese, is you get whey to then create amazing baked goodies like bread, scones, doughs and so much more.
Lastly in the fermenting series we made a Pear Shrub. This is a tradional drink, that these days is used for cocktails, but for many years has been used as a way of preserving seasonal foods, as well as promting good health. Coming up soon I will be filming a how-to on Kombucha and how you can make this at home - stay turned for that :) In the mean time, I hope you enjoyed this series and feel more confident about fermeting with your TM. Happy Tmxing until next time xLisa